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Tofu Buffalo Wraps

Sorry I have been MIA on here. If you follow me on Instagram you will know that I have had my hands a little full (literally) lately and thankfully we are getting into a nice groove now as a family of 6. I will admit its a little crazy (or should I say crazier) having 4 kids 4 and under but my babies have adjusted so well especially my baby girl. We are all loving on sweet baby boy and enjoying having him with us. Today I want to share a super fun recipe with you. I have shared with ya’ll before how cooking is really not my thing. I am not a great chef but I try to get creative and try new recipes.

*This is a disclaimer in no way am I a vegan nor will I ever be I enjoy meat but definitely can use less of it in my diet but I am happily married to a man that loves his meat. I am not here to judge anyone for whatever side you sit on when it comes to being vegan I am simply sharing a delicious recipe that my whole family loves and it happens to be meat free*

I am a huge salad lover – like could eat it every day and never get sick of it. I am also noticing the older I get the more my body reacts to certain things when I eat them so I have been trying to be more conscious in what I put in my mouth. (sour patch kids will always be considered healthy in my diet) I have been curious as to what Tofu is really like and I had expressed to my husband and some family and friends how I would love to try it and almost everyone gave a resounding “yuck, its gross” “don’t do it” which made me want to try it even more. I will admit I wasn’t sure if I would like the texture as that is a big thing to me but I was on the hunt on a good recipe to try Tofu in. Soon after the fabulous Jillian Harris posted about some of her “Quick, Easy and Plant Based Lunch Ideas” and I saw her Buffalo Tufo Wraps and knew I needed to try them. I absolutely love buffalo chicken fingers so I thought – switch out the chicken for Tufo and see how it goes. *side note photography when it comes to recipes plays a huge part Jillian’s photos made the wraps look so good I thought I would even be able to convince my hubby to try them* I changed a few things in her recipe but I am happy to report everyone including my hubby and my kids loved the wraps and they are a new favourite in our house. My version of the recipe is below but you can tweak it to your liking. The thing I would like to note is that the Tofu when coated and fried takes on a breaded consistency and legit when you bit into it you think its a chicken wing it has no slimy or spongy feeling. I really hope you will try this recipe and if you do please, please let me know what you think of it!

Using a paper towel or clean dish towel, pat the tofu dry. In a large shallow bowl or pie plate, toss the tofu in a 1/4 cup of cornstarch to lightly coat. In another large shallow bowl or pie plate, combine the panko, sea salt, garlic powder and the remaining 1/4 cup of cornstarch. Dredge the tofu in milk and lightly coat in the panko mixture. Set aside.

Toss the romaine lettuce leaves (I keep them whole as they are easier to roll) in the Ranch dressing and set aside.

In a medium frying pan heat ½” of oil on medium high heat. Cook the tofu on all sides (you should only have to turn it once) until it is lightly browned, about 4 minutes per side. When done, toss the sticks in hot sauce.

To assemble, place your tortilla on a flat surface and layer two romaine lettuce leaves, two tofu ‘sticks’, ¼ of the avocado, two wedges of tomato and a couple of rings of red onion in the centre of the wrap. Tightly roll the wrap-up. Repeat this process enjoy!

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About Katie

Hey there, my name is Katie. I am married to my best friend who happens to be a major stud. After suffering through infertility I have been blessed to a mommy to 3 little babies. I love my little family and the life we live in Canada.